Effect of tuber skin on the thermal properties of whole tubers of potato and sweet potato

Oluwo, A A; Khan, R Muhammad; Salami, M J E

doi:10.1088/1757-899x/53/1/012073

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…The difference could be due to the difference in density of the flours. But the value in this study is higher than the values reported for potato (10 × 10 –8 to 16 × 10 –8 m 2 /s) and sweet potato tubers (10 × 10 –8 to 12 × 10 –8 m 2 /s), respectively (Oluwo, Khan, & Salami, 2013). That means the heat easily diffuses through anchote flour compared to potato and sweet potato.…”

Section: Resultscontrasting

confidence: 84%

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Bikila

Tola

Esho

et al. 2020

Food Science & Nutrition

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Section: Resultscontrasting

confidence: 84%

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Bikila

Tola

Esho

et al. 2020

Food Science & Nutrition

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“…The efficiencies in the heating processes were calculated as in Equation , which is the ratio between the theoretical energy consumption based on specific heat of sweet potato ( cp SWP ) and the measured electrical energy consumed ( EEC ). The cp SWP was assumed to be 4.33 kJ/kg · °C (based on Oluwo et al).

ϵ_{H T G} = \frac{{m_{S W P} {c p}_{S W P}}_{Δ T}}{E E C}

…”

Section: Methodsmentioning

confidence: 99%

Ethanol production from sweet potato: The effect of ripening, comparison of two heating methods, and cost analysis

Schweinberger

Putti²,

Susin

et al. 2016

Can J Chem Eng

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Currently, biomass contributes to ∼14 % of global energy needs. Therefore, many studies and policies have been developed in order to expand the participation of renewable energy in the global energy matrix. In this context, ethanol has received substantial interest. This work investigates ways to improve efficiency in ethanol production from sweet potatoes, considering the costs that make the process potentially implementable. The following aspects were investigated: (i) conversion efficiency according to the post‐harvest time; (ii) influence of the heating method (water bath (conventional) and microwave) as well as the corresponding processing costs. The conversion efficiency increased significantly during sweet potato ripening, where the highest value was achieved 25 days after harvest. This is a very important result since it has a strong impact on the final cost. Among the heating methods, the conventional one was slightly superior in terms of conversion efficiency (9 % higher at 25 days) and also had better results regarding cost analysis. Among four designed scenarios, the largest cost difference was 17.5 %. Instead of a definitive elimination of microwave heating, the results should be analyzed to identify where the microwave heating should be improved in order to make it more attractive in the future.

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Preheating Followed by Simultaneous Viscosity Reduction, Hydrolysis, and Fermentation: Simplifying the Process of Ethanol Production from Sweet Potato

Schweinberger

Trierweiler

2018

Bioenerg. Res.

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Effect of tuber skin on the thermal properties of whole tubers of potato and sweet potato

Cited by 3 publications

References 3 publications

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Ethanol production from sweet potato: The effect of ripening, comparison of two heating methods, and cost analysis

Preheating Followed by Simultaneous Viscosity Reduction, Hydrolysis, and Fermentation: Simplifying the Process of Ethanol Production from Sweet Potato

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